Potato Salad Quick

[Deb Cartelli]

Becauseof the mayonnaise and eggs in this salad, be sure to keep it stored in the refrigerator, until ready to serve. I recommend that you store potato salad in an airtight and moisture-proof container. It will stay good in the refrigerator for up to 3-4 days.

When making potato salad, I cook whole, small potatoes. I find potatoes cooked whole retain flavor and have a better texture than when cooked chopped. I simmer the whole potatoes in salted water until I can push a fork through the center. Small to medium potatoes (like the ones pictured) take 15 to 20 minutes.

I chop the peeled potatoes into smaller chunks and sprinkle apple cider vinegar over them. This is one of my secrets for the best potato salad we learned from Alton Brown years ago! Vinegar makes the flavor of our potatoes pop and adds a little bite, which is amazing when mixed with the creamy dressing. Other vinegars or even pickle brine are good substitutes.

I love how simple our favorite potato salad dressing is to make. It only has 3 ingredients and tastes so good that I end up licking the bowl. We use the same dressing when making this creamy herb potato salad and turn it into a sauce for roasted fingerling potatoes.

3Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.

So easy and delicious! Naturally gluten free which is great for coeliacs like me, i also made it dairy free using vegan mayo and plain coconut yogurt for the sour cream. I also used about 1 TBS of pickle relish instead of a dill pickle which are hard to comeby in the Uk. I put the egg in for extra protein and ate it with some albacore tuna. So Yummy!! Thank you

Potato SaladThis has been my go to potato salad recipe for years! Print Recipe Pin Recipe Rate RecipePrep Time: 20 minutes minutesCook Time: 10 minutes minutesTotal Time: 30 minutes minutesCourse: DinnerCuisine: AmericanKeyword: Easy Potato Salad RecipeIngredients4 large potatoes1 1/2 cups of mayo2 TBSP of yellow mustard1/2 tsp each of salt pepper, garlic powder, and paprika4 chopped hard boiled eggs6 pieces of cooked bacon crumbled2 green onions choppedInstructionsPeel, wash, and chop potatoes.Boil potatoes in a pot of water on the stove until they are fork tender.While the potatoes are boiling, add mayo, mustard, salt, pepper, garlic powder, and paprika to a bowl and mix together well.Add chopped green onions, 3 of the eggs, and 5 pieces of bacon and mix together. I like to save one egg and one piece of bacon for the top of the potato salad.Once the potatoes are cooked, add them to the bowl and mix everything together well. Stir carefully so the potatoes don't turn to mashed potatoes.Chill in the refrigerator for at least a couple hours.Before serving top with the chopped egg and bacon that you saved.Enjoy! Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense ultra-sweet shelved variety might overwhelm the flavor of the dressing.

3) Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

Most store-bought pickle relish is sweet. I like to use the refrigerated kind that has larger chunks. It provides a better texture and the sweetness adds a lovely balance to the salad. If you hate the idea of adding sweetness, find a tart pickle relish or add chopped banana peppers.

Mom always cooked the potatoes with the peels on, then removed some (or all) of the peels after cooking. This allows you to leave some potato skins in the salad, if you like, for extra texture. Also, it eliminates the need for a vegetable peeler because the skins will pull right off after the potatoes are fully cooked.

I have made so many recipes for Potato Salad and I have to say like many other reviewers this is seriously the best it is the best Potato Salad I have every tasted. Thank you so much for sharing this recipe I will use it for years to come.

The dressing is a simple garlicky mustard vinaigrette with both red wine vinegar and apple cider vinegar. We found that the combination of these two provide the perfect amount and quality of acidity. Fresh herbs add even more earthy flavor, while olive oil helps create a creamy texture. Swoon.

I just made this potato salad to take to a monthly get together. The taste is fabulous! Here are my tweaks. First, for the the cooking time on the potatoes is a bit long, but it will still be good. Next, I used Dijon and added a couple of drops of stevia to smooth out the flavor. I also added steamed haricot vert cut into pieces and a thinly sliced (on a mandoline) shallot.

Loved this salad, so do my guests! Easy to prepare, I used oregano instead, slightly warm was best, leftovers are amazing, and while I omitted the garlic this time, when I make it for only myself, I will load up on garlic! I made two batches because I overcooked the potatoes a bit the first time around and it got a little mushy, so I was careful with the second batch and I must admit, I preferred it a little mushy in hindsight (despite the fact that the less mushy batch looked more presentable)

Made this for a backyard party, and it was a hit! I followed the recipe closely except that I left out the garlic (which I cannot eat, unfortunately) and used white balsamic vinegar. Will be making it on a regular basis from now on. Thank you!

Made this because I do not like mayonnaise, and wanted to eat potato salad with everyone else in my family. Followed recipe with one exception, I added fresh green beans that I blanched first. Really gave it a lot of crunch, flavor, and color.

Also, I love how easy it is to search for recipes on your blog with specific ingredients, etc., and love that most are vegan/vegetarian, and are accompanied with a short video. Such care and dedication put into this blog! Thank you!

This is absolutely delicious! Not too heavy, and super fresh (unlike some of its mayo-heavy relative recipes). We made this for Fourth of July and it was the most simple, yummy potato salad. We had most of the ingredients on hand, making it the ideal thing to whip up when we need something quick and summery.

This was really good! I particularly liked the dressing. I think that I will use it on other salads other than this one. Some alterations I made to the recipe was swapping the green onion for a yellow onion and using German mustard instead of the spicy brown or dijon. I made this salad for dinner along with a spinach parmesan casserole and some sliced avocado. I will definitely be making this again and thank you for creating this fabulous recipe!

I made this dish today. I am eating it a 4 because I found it too tangy for my palate. Is there anyway that one can cut down on this either by omitting one of the vinegar of adding sugar to the dressing?

I made this recipe this week for my lunch and it was delicious! To make it stand alone, I cooked 1 cup of dry lentils (about 2 cups cooked) in my rice cooker and made a little extra dressing, then tossed that into bowl with the potatoes. I added some chives in the mixture. I also served it over lactino kale and tomatoes. Delicious and I will totally repeat!

Loved this! Dressing is great and I liked cutting the potato on the diagonal and not in chunks like I usually do. I had green pole beans in the garden and added them in abundance to make the salad larger. Thanks for another terrific recipe.

This was a great, refreshing alternative to a heavy mayonnaise-based potato salad. I made it for a BBQ with a few friends that are vegan and everyone loved it! I forgot fresh dill so used 1/2 the amount of dried dill and it was still great. I also skipped the parsley. I will definitely make again in the future, and with fresh herbs this time!

Excellent summertime recipe! The fresh dill, green onion and parsley give this a wonderful flavor. The only thing I did differently was I used champagne vinegar instead of the red wine (or white wine) vinegar in the dressing. Super YUMMY!

The introduction mentions thinly-sliced potatoes but the recipe does not. The time given sounds like the amount required for whole baby potatoes. But it seems like slicing the raw potatoes would be easier than waiting until they were cooked.

Potato salad unfortunately does not freeze well. So if you are making a batch in advance or have leftovers to store, simply place the potato salad in a sealed container and refrigerate for up to 3 days.

Time-saving method: If you are in a hurry, you can rinse the potatoes immediately with cold water until chilled. Then drain the potatoes thoroughly in a colander, return them to the stockpot, drizzle evenly with the vinegar, and continue on with Step 3.

I made this and it was excellent. I used a variety of potatoes including purple. The variety in color made it look better. I also salted the potatoes while boiling. So in the end I only added a half teaspoon salt. I used quite a good amount of pepper. One teaspoon smoked paprika and about a quarter cup of chives. This brought a lot of color and flavor to the dish.

Hi Ali,

Thank you for this! I would also like to add that you are my go to for both culinary and travel inspiration.

My recipe for potato salad is very similar, but just slightly different. The biggest difference I learned from Julia Child and The Food Lab. J.C. makes a standard vinaigrette and dresses the hot diced potatoes to absorb the tang of the vinegar. The good olive oil also reduces the need for too much mayo and makes the salad just a little lighter tasting. The biggest difference I have learned is in the cooking of the potato. Instead of boiling, I bake the potatoes. I put them all on a pan sheet and seal with foil. This prevents the potatoes from absorbing water from boiling and allows for a more potato-y flavour; makes them less water logged. Makes all the difference in the world! Incidentally, I bake the potatoes for mashing as well. Cheers, marina

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